These low carb cranberry and almond cookies are the perfect treat for the holiday season!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
This is a really easy recipe that you could easily adapt if you didn’t want to use cranberries. So many possibilities! It’s also very simple to double (or treble!) this recipe as it only makes 12 small cookies. I’ve kept the batch size small because they really are better eaten within one day.
In a bowl, mix together some almond flour (I used Bob’s Red Mill), coconut oil, sweetener, and egg. I use xylitol but something like Swerve would be a good alternative. Add in some dried cranberries and some sliced almonds. Roll the mixture into a log, wrap in wax paper and place in the fridge for one hour.
Cut the “cookie log” into 12 slices and place on a baking tray lined with baking parchment or a silicone mat.
Place in a preheated oven for 8-10 minutes until starting to brown at the edges. Let cool then transfer to a cooling rack.Delicious #lowcarb cranberry almond cookies - perfect for the holiday season! Click To Tweet
Make sure you’ve checked out my 35+ Low Carb Christmas Treats!